SInce this was the first time I've ever made this. I figured I better document every step. I really can't give you a time line on how long this recipe takes, because I was writing and taking photos with each step. Years ago, in my travels through South East Canada. I made a stop at a local B&B. One of their breakfast selections was "Stuffed French Toast". I have been trying , since, to duplicate that delicious dish. With my very brave and patience husband by my side as my "food-ginny-pig". The dish, to my surprise. WORKED! Hope it works for you. Enjoy.
1Cream Cheese, Whipping Cream, Lemon Juice, Cornstarch , (* add 1 teaspoon vanilla if you don't like the tartness) in a small sauce pan. On medium heat; whisk continuously for 5 mins.
2Removed custard mixture from heat. Chill for 30 minutes in freezer.
3Take your bread of choice; make sure it is NOT pre-sliced. Slice two pieces of bread, 2 inches thick. Cut slices in half, giving you four slices of thick bread.
4Taking the four halves of bread. Make slits in the bread. (This will be were you will stuff your toast) Make sure to be careful and not slice your bread all the way through.
5In a large, shallow bowl. Place eggs, milk, cinnamon and nutmeg together. Blend together. Set your griddle to 350.
6(Now the fun part…) Make a pasty bag, using parchment paper and #124 pasty tip. ( I say "Fun Party", because it has been YEARS since I've made pasty bags. They can be a bit… intimidating )
7Remove custard mixture from freezer. Fill pasty bag half full with custard.
8VERY CAREFULLY, Fill the bread slices with the custard mixture. Try NOT to tear your bread.
9One at a time, take each slice of bread. Dip and completely cover the bread with the eggs mixture.
10Place bread on your griddle. Grill for 2 minutes on each side. Flipping slices , at least, four times. Because of the thickness of your bread. Make sure you grill the slices o their sides. Making sure each side is grill. You do not want any raw egg mixture on your final dish.
11Once you've made sure all sides of bread slices are cooked. Grab your favorite plate. Serve with warm preserves. Because of the "sweetness" I like to top with a dollop of sour cream on top of the preserves. Sprinkle with powdered sugar. Enjoy!